Atosa MPF8203GR 93-inch Pizza Prep Table

Who the MPF8203GR Is Built For

The MPF8203GR is Atosa's largest pizza prep table, built for shops where the make line has to keep up with volume. Twelve rail pans carry an expanded topping menu with every item in its own pan. Over 93 inches of board lets two people build side by side, and 28.4 cubic feet behind three doors holds the most dough and backup product of any table in the line.

It fits:

• Delivery- and carryout-heavy pizzerias where the Friday and Saturday rush decides the week.
• High-volume slice shops building whole pies continuously through lunch and late night.
• Shops with conveyor or multiple deck ovens that can bake faster than one maker can build.
• Franchise and multi-unit stores standardizing on a two-person line.
• Pizzerias with a large specialty menu that need more than nine cold items on the rail.
• Catering and commissary kitchens building large orders in batches.
• Stadiums, campuses and event venues with short, intense service windows.

If two people rarely build at once and your rail list is nine items or fewer, the 67" MPF8202GR covers it in 26 fewer inches of wall.

Is the 93" the Right Size?

Twelve pans: an expanded menu

Twelve 1/3-size pans hold a full standard list plus specialty items. A typical rail runs pepperoni, Italian sausage, ham, bacon, ground beef or chicken, mushrooms, onions, green peppers, black olives, jalapeños, pineapple and banana peppers. That leaves the shop's sauce, mozzarella and dough at the board and in the cabinet. Shops with a salad or wing program often put those cold items on the rail ends as well.

Two makers side by side

At 93-1/8", the board is long enough for two people to each build a full pie at the same time. That is the main reason to choose this size. Common setups:

• Two full builders. Each person stretches, sauces and tops their own pies from their half of the rail. Mirror the high-volume pans at both ends so neither reaches across.
• Three-step line. One person stretches, one sauces and cheeses, and one tops and loads the oven. This works well at peak with a conveyor oven.
• Builder plus prepper. One person builds while the other refills pans from the cabinet, folds boxes and preps dough for the next wave.

Check capacity with your own numbers

Pies per hour for one maker = 3,600 ÷ seconds per pie

At 75 seconds a pie, one maker builds up to 48 pies an hour; two full builders, roughly double that. If your busiest hour needs more pies than one maker can build, a second person on the line is the fix, and the 93" is the table that gives them room to work. Compare the result with your oven's hourly output. The table should never be the bottleneck.

28.4 cubic feet behind three doors

Three sections with six shelves give the line enough storage that it rarely needs a walk-in run during a rush. A common arrangement is dough in one section, topping refills in another and sauce and cheese in the third. On a two-person line, it often works best to give each builder their own door. Measure your dough trays against the cabinet before ordering.

The 93" Next to the Other Sizes

The 93" draws only 0.8 A more than the 44" and uses the same standard plug, so going to the largest table rarely changes your electrical plan. Depth, height, board depth, temperature range and warranty are the same on all three.

One 93" or Two Smaller Tables?

Some high-volume shops weigh one long table against two shorter ones, such as two 44" tables or a 44" and a 67".

• One 93": one continuous board, one rail, one compressor to maintain and one cord. Two makers share pans at the middle. It is the simplest setup when both makers build the same menu.
• Two smaller tables: two compressors, two cords, and the compressor sides need clearance where the tables meet. It works when the two stations do different jobs, such as a main line and a separate gluten-free or allergen-controlled station.

For a single menu on a single line, the 93" usually makes better use of the wall.

Fitting the MPF8203GR into Your Kitchen

Wall length

Plan for 93-1/8" of table plus open air at the vented compressor side. On a long line it is tempting to fill every inch, but the compressor side must not go against a wall, another cabinet or the oven.

Oven placement

With two makers, the oven usually sits at one end or across the aisle facing the middle of the table. If the oven is across the aisle, keep the aisle wide enough that a person loading the oven does not block the makers behind them.

Depth, aisle and doors

At 34-1/8" deep with two or three people working in front of it, the aisle matters more than on any other size. Leave room for the line to work, for all three doors to open fully and for someone to pass behind.

Height and overshelf

The table is 43-1/8" tall. The MROS-93P adds a 47-1/5" tall double shelf the full length of the rail. Check for hood edges, cabinets or pass-through windows overhead.

Delivery: plan this one

At 527 lb shipping weight and 93-1/8" long, this is the table that most needs a delivery plan.

• Measure every door, hallway and corner on the path. The table must clear each opening at its 34-1/8" depth, and its 93-inch length has to make every turn.
• Look for stairs, steps, ramps and tight vestibules. A long table that clears a doorway can still fail to make a turn right after it.
• Plan enough people or equipment to move it upright.
• Inspect it before signing and note any freight damage on the receipt.

Power

The table draws 3.1 A from a standard grounded 115V NEMA 5-15 outlet. Avoid extension cords and avoid sharing the circuit with other high-draw equipment on a busy line.

Running and Caring for the MPF8203GR

• Let the cabinet pull down empty and check it with a thermometer before loading food.
• Load only pre-chilled product.
• Probe rail product at both ends and the middle a few times a shift. The end nearest the oven gets the most heat. Cold-held TCS foods must stay at 41°F or below under the FDA Food Code.
• Put slow-moving items at the end farthest from the oven.
• Cover pans during lulls and at close.
• Clean the condenser coil at least monthly, unplugged.
• Wipe all three gaskets daily and check them monthly.
• Keep the unit running overnight.

For full cleaning, maintenance and troubleshooting steps, see the pizza prep table guide.

Drawer Kits for the MPF8203GR

The 93" has three door sections, and the kits are position-specific. The left and right sections take the Atosa MPF8205227000 kit (left/right doors). The middle section takes the Atosa MPF8205227001 kit (middle door). A full conversion is two MPF8205227000 kits plus one MPF8205227001. Both kits measure 25-3/4" W x 28-7/8" D x 27-1/4" H.

Each kit is field-retrofittable. It replaces one door section with two full-extension stainless drawers with recessed handles, needs no modifications to the table and installs without factory service. Each drawer is rated for 100 lb and takes 6"-deep pans: two 12" x 20" full-size pans, six 1/3-size, twelve 1/6-size or eighteen 1/9-size per drawer.

Doors or drawers? Drawers put backup cheese and high-volume toppings in front of the maker without bending to look past a door, and a full-extension drawer shows the whole pan at once. Doors hold taller items, such as dough trays and sauce containers, better. Many lines keep a door where the dough lives and switch the section nearest the busiest pans to drawers.

Parts and Accessories

• MROS-93P overshelf: a 93" double stainless overshelf rated at 220 lb, adjustable to three heights.
• Extra shelves: Atosa part W0402573 for the left and right sections and W0402572 for the middle section, with four clips each.
• Spare pans and lids: standard 1/3-size, 6" deep. Twelve pans is a lot to wash at close; a spare set keeps the rail full while the first set runs through the dish machine.
• Replacement cutting board: order by model number.
• Drawer kits: Atosa MPF8205227000 for the left and right doors, Atosa MPF8205227001 for the middle door.

Warranty and Certification

Atosa covers the MPF8203GR with 3 years parts and labor and 5 years on the compressor from the date of original installation, against defects in materials and workmanship under normal use and maintenance. It is ETL listed, conforming to UL 471 and certified to CSA C22.2 No. 120.

Before You Order the MPF8203GR

• Your rail list is ten to twelve items, or two people build at once at peak.
• You have 93-1/8" of wall plus clearance at the compressor side.
• The aisle in front of the 34-1/8" depth fits the whole line, plus room for all three doors.
• You have walked the delivery path and confirmed the 93" length can make every turn.
• You can move 527 lb upright.
• A grounded 115V NEMA 5-15 outlet is at the spot.
• Your dough trays fit the cabinet.
• You have decided on the MROS-93P overshelf.

Shorter wall or one maker? Compare the 67" MPF8202GR. Full buying guide: pizza prep tables.

MPF8203GR FAQ

How many pans does the MPF8203GR hold?

Twelve 1/3-size stainless steel pans, 6" deep, included.

How big is it?

93-1/8" wide, 34-1/8" deep and 43-1/8" high. Shipping weight is 527 lb.

Can two people build at the same time?

Yes. That is the main reason to choose the 93". Mirror high-volume pans at both ends of the rail.

Does it need a special outlet?

No. It uses a standard NEMA 5-15P plug on a grounded 115V outlet and draws 3.1 A.

What temperature does it hold?

35°F to 38°F.

Is one 93" better than two smaller tables?

For one menu on one line, usually yes: one compressor, one cord and one continuous board. Two tables make sense when the stations do different jobs.

Which overshelf fits it?

The MROS-93P.

Can I add drawers?

Yes. Use Atosa MPF8205227000 for the left and right sections and Atosa MPF8205227001 for the middle section.

What is the warranty?

3 years parts and labor and 5 years on the compressor.